Note 1: canned tomatoes often have a LOT of salt. Check the amount when you purchase, and depending on what you find, be sure to taste and adjust the seasoning in this recipe as you go. Better yet, use home-canned tomatoes with little to no salt.

Heat oil in a large pot over medium heat.
Add cumin seeds and cook until fragrant, 3-4 minutes.
Add meat, cooking and stirring until it is in broken into fine pieces and no longer pink.
Stir in ginger, cook for 5 minutes.
Stir in spinach, cook for 5 minutes.
Add tomatoes, tomato paste, turmeric, curry, keema, and the minced stems of cilantro (reserve the leaves for garnish); stir well and cook for 10 minutes.
Stir in ground cumin, cinnamon, cloves, garam masala, amchoor, salt to taste, and pepper, and cook for 3 minutes.
Stir in lemon (or lime) juice — or omit it and add 24 hour home-made yogurt if you’d like this dish to have a creamy consistency.